Vegan Buffalo Dip Recipe
This easy buffalo dip recipe is dairy free, meat free and perfect for football season or as your addition to any gathering! It even has some added health benefits since its base features organic cashews and nutritional yeast, flavored with buffalo sauce and other spices. It's a winner on all fronts!
1½ cup Navitas Organics Cashew Nuts, soaked and drained
1 cup water
¾ cup buffalo sauce (or make your own combining ¾ cup hot sauce and 1 Tbsp. melted vegan butter)
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. brown mustard
2 Tbsp. nutritional yeast
2 Tbsp. lemon juice
1 (14oz.) can jackfruit in water or brine, rinsed and drained
Preheat oven to 375˚F.
Add cashews to a bowl, cover with hot water and let soak for about 15 minutes.
Prepare jackfruit by pulling it apart with your hands to give it a “shredded chicken” texture.
Add your soaked, drained and rinsed cashews to a high-speed blender, along with the rest of the ingredients except the jackfruit. Blend until smooth and creamy.
Transfer the creamy mixture to a 9x6-inch or smaller baking dish, add the shredded jackfruit and mix well. Bake for 20-25 minutes.
Top with chopped green onions or an extra sprinkle of nutritional yeast and serve with crackers, chip and/or vegetables.
Submitted by Kimber Kurzmann | Wildflower Ways